Tuesday, April 30, 2019
I'm thrilled to reveal the cover for my first domestic suspense novel, releasing July 25th with Bookouture.
But you can pre-order now for the bargain price of $0.99!
Apple Books: https://apple.co/2PFN7e6
Tuesday, March 19, 2019
Monday, January 28, 2019
More exciting news!
I have 2 domestic suspense novels releasing with Bookouture this year!
THE SCANDAL (July) and a standalone novel in November.
I'll have to frame the praise from my editor, saying The Scandal is 'Liane Moriarty meets Gone Girl'!!!
Read more about the announcement HERE.
Saturday, January 26, 2019
Seems fitting that I announce on Australia Day that I've sold 2 rural romances to Harper Collins Australia for their Harlequin Mira imprint!
LONG WAY HOME is releasing October this year and I can't wait to hear from readers what they think of my new venture.
Tuesday, January 22, 2019
I’ve teamed up with 30 fantastic authors to give away a huge collection of romantic comedies to 2 lucky winners, PLUS a brand new eReader to the Grand Prize winner!
You can win my novel NOT THE MARRYING KIND, plus books from authors like Amy Andrews, Piper Rayne, Bethany Lopez, and more — just by following me and other great romantic comedy authors on BookBub!
Tuesday, January 01, 2019
Tuesday, September 11, 2018
Many readers tell me that reading BUSTED IN BOLLYWOOD makes them hungry, so here's a hearty Indian meal that's quick and easy and oh so delicious.
My mum has cooked a version of chicken pulao for years as a quick, easy meal.
But I didn't know how easy it actually was until I made it this weekend.
Great for dinner parties, as you can take the entire pot!
I liked this version on YouTube: https://www.youtube.com/watch?v=d_AW0RTKOmc then tweaked it to create my own version.
Here are my ingredients:
-roughly 1kg chicken thigh fillets, chopped into smallish pieces
-5 tablespoons yoghurt
-big handful chopped mint and chopped coriander
-1 tbspn chilli powder
-1 tbspn turmeric
-4cm knob ginger
-4 garlic cloves
-1 tsp salt
(these ingredients form the marinade.)
-8 cardamom pods
-3 cups basmati rice
-5 cups water
This shows the herb/spice mix before I put the chicken in.
(Make the ginger/garlic into a paste.)
This shows after I added the chicken and mixed.
Let the chicken marinate for 1 hour in the yoghurt, herbs, spices, salt, garlic, ginger.
Rinse and soak the rice for the same, then drain.
In a pot, heat oil (or ghee), enough to coat the bottom.
Fry cloves and cardamom until fragrant.
Add onion and fry until translucent.
Add chicken and fry for several minutes, stirring constantly.
Add rice and fry, ensuring every grain is coated with the marinade. (Frying the rice will ensure it's fluffy at the end.)
Add 5 cups of water, cover and simmer on low until cooked (usually 20-30 minutes.)
This is the finished product.
Can be served with raita for added zing but yummy on its own.